Requires: 23cm round, loose-bottom cake pan; food processor and stand mixer or hand beater
Grease a 23cm round, loose-bottom cake pan by lightly buttering the base and sides with butter (or margarine). Line the base and sides with baking paper.
To make the biscuit base, place the biscuits in a food processor. Process until the biscuits are finely crushed and resemble breadcrumbs. Slowly add the melted butter through the feed tube and continue to process until well combined. Use a potato masher or the back of a spoon to press the biscuit mixture evenly over the base of the prepared cake pan. Refrigerate while preparing filling.
Pour 240g of the thickened cream into the stand mixer bowl (or mixing bowl if using hand beater). Use a stand mixer with wire whip beater or hand beater to beat until stiff peaks form. Refrigerate until ready to use.
In a separate bowl, add the cream cheese, mascarpone, icing sugar and cocoa powder. Where available, use a flat beater attachment to beat until smooth and creamy. Add 400g Nutella and continue to beat until well combined.
To make the Nutella cheesecake filling, remove the bowl with whipped cream from the fridge. Use a spatula to fold half of the whipped cream into the Nutella filling. Fold the remaining cream into the Nutella filling mixture.
Remove the biscuit base from the fridge. Use a spatula to pour Nutella cheesecake filling over biscuit base. Smooth the surface and refrigerate for 4 hours.
Add the finishing touch to the Nutella cheesecake by making a rich Nutella ganache. To make the Nutella ganache topping, combine the remaining 150g Nutella and 60g thickened cream into a glass or ceramic bowl. Heat in the microwave for 30 seconds or until the cream has melted. Use a whisk or spoon to stir until well combined. Pour the Nutella ganache over the cheesecake filling and smooth the surface. Refrigerate preferably overnight or a minimum of a further 2 hours to set – buon appetito!
Note: Store left over cheesecake in the fridge for 2-3 days.